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Gluten Free Rugelach {Day 11} 12 Days of Holiday Cookies
Posted on December 15, 2011 by Glutenfreeda
Gluten Free Rugelach
Yields 2 dozen cookies
1/2 package (4 oz) cream cheese
1 stick (4 oz) unsalted butter
1/3 cup super-fine sweet rice flour
1/4 cup potato (or tapioca) starch
2/3 cup cornstarch
1/2 tsp kosher salt
2 tsp xanthan gum
1 egg
1 Tbsp water
3 Tbsp sugar
Filling (see below)
10 minutes before you plan to start, set the butter and cream cheese on the counter to soften.
Cut the cream cheese and the butter into quarters; they should just be beginning to soften. Combine rice flour, potato starch, cornstarch, salt, and xanthan gum in a food processor and pulse until well combined. Add the four pieces of butter and cream cheese (eight pieces total) to the food processor and pulse 5-10 times. Be patient, it will come together and start to form dough after the first couple of pulses. When the dough forms pistachio (or kidney bean) sized pieces, stop blending. Roll the dough into two balls by hand. Wrap them in plastic and refrigerate for 15 minutes.
Roll out the two balls of dough between pieces of parchment paper– forming two 10-inch circles, as perfectly round as you can manage. Peel off the top layer of parchment paper and spread your filling across the surface of the dough, leaving a 1-inch border around the edge. Using the bottom piece of parchment paper, begin to roll the dough into a tight log, pressing down firmly after each turn.
Note: If you want crescent cookies instead, spread the filling on the rolled-out dough and press it in with your fingers. Then, using a pizza cutter or paring knife, cut the dough into eight triangles; starting with the wide end, slowly roll up the triangle until you have a crescent roll and you’re all set.
After rolling up your logs or crescents, put the dough back into the refrigerator for 1 hour. Preheat the oven to 350°F.
Make an egg wash by whisking the egg and water together in a small bowl. Brush the logs or triangles of dough with the egg wash and sprinkle with sugar.
Bake in the oven until the crust is firm and golden brown, about 25 to 30 minutes. Allow them to cool to room temperature before slicing into cookies. Eat and enjoy!
Apricot Walnut Filling
1 cup apricot jam
1/2 cup walnuts, finely chopped
Brush dough with apricot jam and sprinkle with chopped walnuts.
Raspberry Raisin Filling
1 cup raspberry jam
1/2 cup raisins, chopped
Brush dough with jam and sprinkle with chopped raisins.
Date Walnut Filling
4 oz (2/3 cup) dates, pitted
1/2 cup walnuts, finely chopped
1 tsp ground cinnamon
1/4 cup ground cloves
1/4 tsp vanilla extract
Combine all ingredients in a small bowl and sprinkle/spread over the dough.
Photo by Rachel Tayse.
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